Description
This is an Ethiopian version of ghee, a clarified butter with spices. It can be used instead of butter in many cases.
Ingredients
Units
Scale
- 1 lb Butter
- 1/4 cup Chopped onion
- 3 Tbls Chopped Garlic
- 2 Tbls Grated Ginger
- 1 Cinnamon Stick
- 1 tsp Black Peppercorns
- 1 tsp Coriander Seeds
- 3 Black Cardamom Pods
- 3 Whole Cloves
- 1/2 tsp Cumin Seeds
- 1 tsp Fenugreek
- 1 tsp Dried Oregano
- 1/4 tsp Turmeric
- 1/4 tsp Nutmeg
Instructions
- In a dry pan on medium heat, sweat the Cinnamon Stick, Peppercorns, Coriander Seeds, Black Cardamom Pods, Cloves and Cumin Seeds for 10 minutes until fragrant, stirring frequently.
- Put the butter in a saucepan. Add the Onion, Garlic, Ginger, Fenugreek, Oregano, Turmeric, Nutmeg.
- Add the sweated whole spices and cook for 2 hours on medium heat.
- Strain the butter through several layers of cheesecloth.
- Put into a pint jar. Let cool, cover and keep refrigerated.
